Description
This Carrot Salad is studded with cashews and tossed in the most flavorful Indian curry dressing. Simple to make, healthy vegan, this carrot salad recipe is so addicting!
Ingredients
Units
Scale
- 10-12 ounces carrots, grated or matchsticks (about 4- 5 cups, feel free to use store-bought matchsticks)
- 1 tablespoon lime or orange zest (or some of both)
- 1 garlic clove, finely minced ( use a garlic press)
- 1 teaspoon fresh ginger, finely minced ( or use ginger paste)
- 1/3 cup raisins (golden or regular)
- 1/2 cup toasted cashews ( or slivered almonds)
- 3 scallions, sliced thinnly
- 1/2 cup cilantro (or Italian parsley), chopped
- 1/4 cup olive oil
- 3 tablespoons fresh lime juice (or sub apple cider vinegar)
- 2 tablespoons of maple syrup, honey or agave, or alternative sweetener
- 1/2 teaspoon salt
- pepper to taste
- 1/2 teaspoon ground turmeric (or use 1-2 teaspoons fresh grated)
- 1 teaspoon yellow curry powder
- 1/4 teaspoon cayenne (optional, and add more to taste)
Instructions
- Place all ingredients in a large bowl, sprinkle with the seasonings, and toss well.
- Taste. Adjust salt, acid, and sweetness to taste.
Notes
This will keep up to 4 days in the fridge.
If making this ahead, leave the cashews out until serving time.
Nutrition
- Serving Size: 1 cup
- Calories: 251
- Sugar: 18.8 g
- Sodium: 307.3 mg
- Fat: 15.7 g
- Saturated Fat: 2.4 g
- Carbohydrates: 29.1 g
- Fiber: 3.8 g
- Protein: 3 g
- Cholesterol: 0 mg